Butternut Squash Soup

Butternut Squash Soup

Nothing compares to a bowl of hot soup on a cold winter day.  For added flair, drizzle with coconut milk and top with fresh cilantro.

Ingredients:

1 large butternut squash, halved, seeds removed
4 Tbsp olive oil, divided
¾ cup sweet onion finely chopped
3 cloves garlic crushed
1¼ tsp ginger crushed
¾ tsp + pinch salt, divided
¼ tsp cinnamon
Pinch cayenne pepper
1 can coconut milk (full-fat or light)
1-2 cups vegetable broth
Optional: cilantro

Directions:

Preheat oven to 425F. Drizzle 2 Tbsp olive oil and sprinkle a pinch of salt on the flesh of squash. Place face-down on a lined baking sheet.  Bake 40-50 min until tender; scrape flesh from skin & set aside.  In a pot over medium sauté 2 Tbsp olive oil & onion, 3-4 min.  Add garlic and ginger, cook 1-2 min.  Stir in remaining ingredients, cover & reduce heat to low. Simmer 5 min. In batches, purée mixture in blender or processor until smooth.  Return soup to pot & reheat over medium low heat.